If you’re on the hunt for a dinner that’s equal parts comforting, bold, and easy to pull off on a busy night, let me introduce you to One-Pot Zesty Steak Pasta. This dish brings together tender steak, colorful bell peppers, and a creamy, slightly spicy sauce, all cozied up with penne pasta. It’s a full-flavored, fuss-free meal that looks gorgeous in the pot and tastes even better on your plate, making it an instant weeknight hero you’ll want to make again and again.
Ingredients You’ll Need
This One-Pot Zesty Steak Pasta comes together with just a handful of everyday ingredients, but each one plays a crucial role in bringing depth, richness, and that signature zesty kick. Here’s what you’ll need and why it matters:
- Sirloin steak (1 pound, thinly sliced): Choose sirloin for that perfect balance of tenderness and hearty beefy flavor.
- Olive oil (2 tablespoons): Helps sear the steak and soften the veggies while adding a silky base note.
- Onion (1 small, diced): Adds sweet savoriness and a subtle aromatic backdrop.
- Garlic (3 cloves, minced): Brings punchy flavor and depth to every bite.
- Red and yellow bell peppers (1 each, sliced): They’re not just for color—their sweetness balances the zesty sauce.
- Italian seasoning (1 teaspoon): A classic blend that ties together the steak and sauce beautifully.
- Crushed red pepper flakes (1/2 teaspoon): Offers just the right amount of heat without overpowering.
- Smoked paprika (1 teaspoon): Lends a little smokiness and deepens the overall flavor.
- Diced tomatoes (1 can, 14.5 ounces): The foundation for a tangy, robust sauce.
- Beef broth (3 cups): Infuses the pasta with savoriness as it cooks and thickens the sauce.
- Penne pasta (12 ounces): Penne holds onto that creamy sauce and steak slices perfectly.
- Heavy cream (1/2 cup): Makes everything lusciously silky—feel free to swap for half-and-half for a lighter touch.
- Grated Parmesan cheese (1/2 cup): Adds sharp, nutty richness and helps bind the sauce.
- Salt and black pepper (to taste): Essential for balancing flavors—taste as you go!
- Fresh parsley (for garnish): Brightens up the finished dish with color and freshness.
How to Make One-Pot Zesty Steak Pasta
Step 1: Sear the Steak
Start by heating your olive oil in a large, deep skillet or Dutch oven over medium-high heat. While the oil is warming up, season your thinly sliced sirloin generously with salt and black pepper. Once the oil shimmers, add the steak in a single layer and sear for about 2 to 3 minutes. You want a nice brown crust, but the steak doesn’t need to be fully cooked at this stage. Scoop out the steak and set it aside on a plate—you’ll return it to the pot later for maximum tenderness.
Step 2: Sauté the Aromatics and Peppers
In the same pot (don’t wipe it out—you want all those good steak bits), toss in your diced onion, minced garlic, and the sliced red and yellow bell peppers. Sauté everything together for about 4 minutes, stirring occasionally, until the veggies are soft and starting to caramelize. The aroma at this point is absolutely irresistible!
Step 3: Build the Zesty Sauce
Now it’s time to amp up the flavor. Sprinkle in the Italian seasoning, crushed red pepper flakes, and smoked paprika. Stir to coat the vegetables, letting the spices bloom for a minute. Pour in the can of diced tomatoes (with their juices) and the beef broth, then add the penne pasta. Give everything a good stir and bring it to a gentle boil.
Step 4: Simmer the Pasta
Reduce the heat to medium and let your One-Pot Zesty Steak Pasta simmer uncovered for 12 to 14 minutes. Stir occasionally to make sure the pasta cooks evenly and doesn’t stick to the bottom. Most of the liquid will be absorbed, and the penne should be perfectly al dente, soaking up all those savory, zesty flavors.
Step 5: Finish with Steak, Cream, and Parmesan
Return the seared steak (plus any juices on the plate) to the pot. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir until everything is creamy, glossy, and well combined. Taste and adjust the salt and pepper to your liking. Just before serving, shower the top with fresh parsley for a pop of green and a hint of herbal freshness. That’s it—dinner is served!
How to Serve One-Pot Zesty Steak Pasta
Garnishes
A few thoughtful garnishes can take your One-Pot Zesty Steak Pasta from delicious to downright dazzling. I love a generous sprinkle of fresh parsley for color, plus a little extra grated Parmesan over each bowl. For an extra zing, a squeeze of fresh lemon juice right before serving works wonders—try it and thank me later!
Side Dishes
This dish is hearty enough to stand on its own, but it pairs beautifully with a crisp green salad or some warm, crusty bread to mop up that luscious sauce. A side of roasted broccoli or garlicky green beans also rounds out the meal with freshness and crunch.
Creative Ways to Present
If you’re serving One-Pot Zesty Steak Pasta at a dinner party or just want to impress, try spooning it into shallow bowls and topping each portion with a few delicate parsley leaves and a twist of cracked pepper. You can also serve it family-style straight from the pot—let everyone dig in and help themselves for a relaxed, communal vibe.
Make Ahead and Storage
Storing Leftovers
One-Pot Zesty Steak Pasta makes fabulous leftovers! Let any extra cool to room temperature, then transfer to an airtight container. It’ll keep in the fridge for up to 3 days, and the flavors continue to meld, making each bite even more satisfying the next day.
Freezing
To freeze, portion the cooled pasta into freezer-safe containers. It’ll hold up well for up to 2 months. For best results, thaw overnight in the fridge before reheating. Just remember, the cream sauce may change texture slightly after freezing, but a splash of extra cream or broth when reheating brings it right back to life.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a little splash of broth or cream to loosen up the sauce if needed. Stir occasionally until everything is warmed through. You can also microwave individual portions, stirring halfway for even heating. Garnish again with fresh parsley and Parmesan, and it’ll taste just as fantastic as day one.
FAQs
Can I use a different cut of steak for One-Pot Zesty Steak Pasta?
Absolutely! Ribeye or flank steak are both excellent alternatives to sirloin. Just slice them thinly against the grain for the most tender results, and follow the same searing steps as in the recipe.
Is it possible to make this dish less spicy?
Yes! If you prefer a milder flavor, simply reduce or omit the crushed red pepper flakes. The dish will still be packed with flavor, just with less heat.
Can I swap the heavy cream for something lighter?
Definitely. You can use half-and-half or even whole milk for a lighter sauce, though it will be a little less rich. The texture is still lovely, and the pasta remains creamy and satisfying.
What kind of pasta works best in One-Pot Zesty Steak Pasta?
Penne is fantastic because it catches the sauce and steak slices, but feel free to experiment with rigatoni, fusilli, or even farfalle—just adjust the cooking time if needed since pasta shapes can vary.
How do I keep the steak tender?
The key is to sear the steak quickly and not overcook it. By returning it to the pot at the end with the cream and Parmesan, you ensure it stays juicy and tender as it absorbs all the flavors without drying out.
Final Thoughts
If you love bold flavors, creamy sauces, and minimal cleanup, you owe it to yourself to try One-Pot Zesty Steak Pasta. It’s a guaranteed crowd-pleaser that feels special enough for guests, yet is easy enough for a cozy weeknight. Give it a whirl and let this dish become a new favorite at your table!
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One-Pot Zesty Steak Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Non-Vegetarian
Description
This One-Pot Zesty Steak Pasta is a delicious and hearty meal combining tender sirloin steak, vibrant bell peppers, and creamy parmesan pasta all cooked together in a single pot. Perfect for a flavorful and easy weeknight dinner, this recipe blends Italian-inspired seasonings with rich and comforting ingredients.
Ingredients
Steak and Protein
- 1 pound sirloin steak, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Seasonings and Liquids
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 3 cups beef broth
- 12 ounces penne pasta
- Fresh parsley for garnish
Instructions
- Sear the Steak: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the thinly sliced sirloin steak with salt and black pepper. Sear the steak slices for 2 to 3 minutes until browned on the outside but not fully cooked. Remove from the pan and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, minced garlic, and sliced red and yellow bell peppers. Sauté for about 4 minutes or until the vegetables are softened and fragrant.
- Add Seasonings: Stir in the Italian seasoning, crushed red pepper flakes, and smoked paprika, mixing well with the sautéed vegetables to release the spices’ aromas.
- Cook Pasta and Sauce: Pour in the diced tomatoes with their juices, beef broth, and add the penne pasta. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 12 to 14 minutes. Stir occasionally until the pasta is tender and most of the liquid has been absorbed.
- Finish with Cream and Cheese: Return the steak slices to the pot. Stir in the heavy cream and grated Parmesan cheese until the mixture is creamy and well combined. Adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Remove from heat and sprinkle fresh parsley over the top before serving for a bright, fresh finish.
Notes
- For extra zest, squeeze fresh lemon juice over the finished dish just before serving.
- You can substitute ribeye or flank steak for sirloin depending on your preference.
- To lighten the dish, use half-and-half instead of heavy cream for a lower fat alternative.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
